Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences
Keywords:Cold Press, Consumer Acceptance, Flavor Profile Analysis, Poppy seed Oil, Roasting, Volatiles
The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile analysis was made with 9 panelists and 12 terms were identified for the description of the oil. The results shown that, only earthy term scores were different among the seed varieties, while treatments have caused differences in roasted, hazelnut, hay and sweet aromatic terms. Roasting and enzyme treatments decreased hay and increased sweet aromatic values. The enzyme treatment of the poppy seeds enhanced fermented and waxy scores in the cold press oils. 1-hexanol, 2-heptanone, 2-pentanone, 2-pentyl furan, 3-ethyl- 2-methyl 1,3-hexadiene, 2-(dimethylamino)-3-phenylbenzo[b]thiophene, 3-octen-2-one, 4-hydroxyphenylacetic acid, alpha-pinene, limonene, dimethyl sulfone, mercaptoacetic acid, hexanal and nonanal were quantified as the major volatiles in all treatment groups. Consumer test results indicated that roasted samples are more liked, and the yellow (ofis4) roasted sample was identified as the most preferred (53.55%) oil by consumers. This study provides the first sensory descriptive definitions and consumer preferences for poppy seed oils.
AOCS. 1984. Method Cg 2-83. Official Methods and Recommended Practices of the American Oil Chemists Society. Champaign, Illinois, US.
Aparicio R, Morales MT, Alonso V. 1997. Autentication of European virgin olive oils by their chemical compounds, sensory attributes, and consumers' attitudes. J. Agric. Food Chem., 45, 1076–1083. http://dx.doi.org/10.1021/jf960659h
Avs¸ar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR. 2004. Characterization of nutty flavor in cheddar cheese. J. Dairy Sci. 87, 1999–2010. http://dx.doi.org/10.3168/jds.S0022-0302(04)70017-X
Boskou D. 1996. Olive Oil Chemistry and Technology. Champaign, Illinois, US.
Bozan B, Temelli F. 2003. Extraction of poppy seed oil using supercritical CO2. J. Food Sci. 68, 422–426. http://dx.doi.org/10.1111/j.1365-2621.2003.tb05688.x
Brühl L, Matthäus B. 2008. Sensory assessment of virgin rapeseed oils. Eur. J. Lipid Sci. Technol., 110, 608–610. http://dx.doi.org/10.1002/ejlt.200700293
Erinç H, Tekin A, Özcan MM. 2009. Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds. Grasas Aceites 60, 375–381. http://dx.doi.org/10.3989/gya.129508
Krist S, Stuebiger G, Bail S, Unterweger H. 2006. Detection of adulteration of poppy seed oil with sunflower oil based on volatiles and triacylglycerol composition. J. Agric. Food Chem. 54, 6385–6389. http://dx.doi.org/10.1021/jf060500x PMid:16910734
Krist S, Stuebiger G, Unterweger H, Bandion F, Buchbauer G. 2005. Analysis of volatile compounds and triglycerides of seed oils extracted from different poppy varieties (Papaversomniferum L.). J. Agric. Food Chem. 53, 8310–8316. http://dx.doi.org/10.1021/jf0580869 PMid:16218681
Li C, Zhao X, Chen N, Chen Y. 1990. Chemical composition of the volatile oil of papaver somniferum. Lanzhou Daxue Xuebao, Ziran Kexueban 26, 145–146.
Lyon DH, Watson MP. 1994. Sensory profilling: a method for describing the sensory charecteristics of virgin olive oil. Grasas Aceites 45, 0–25.
Martinez ML, Marcela L, Mattea MA, Maestri DM. 2008. Pressing and supercritical carbon dioxide extraction of walnut oil. J. Food Eng. 88, 399–404. http://dx.doi.org/10.1016/j.jfoodeng.2008.02.026
NIST. 2008. NIST/EPA/NIH Mass Spectral Library. National Institute of Standards and Technology Standard Reference Data Program, Gaithersburg, MD 20899.
Meilgaard M, Civille GV, Carr BT. 1991. Sensory Evaluation Techniques. CRC Press, Boca Raton, USA.
MINITAB. 2010. Minitab 16.1.1 Statistical Software. Minitab, Inc, StateCollege, Pennsylvania, USA.
Ögutcü M, Mendes¸ M, Yılmaz E. 2008. Sensorial and physicochemical characterization of virgin olive oils produced in çanakkale. J. Am. Oil Chem. Soc. 85, 441–456. http://dx.doi.org/10.1007/s11746-008-1220-3
Ögütcü M, Yılmaz E. 2009. Path analysis for the behavior of traditional olive oil consumer in Çanakkale. Food Sci. Technol. Res. 15, 19–26. http://dx.doi.org/10.3136/fstr.15.19
Özcan MM, Atalay Ç. 2006. Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties. Grasas Aceites 57, 169–174.
Pawliszyn J. 2012. Theory of solid phase microextraction. In Pawliszyn J., (Ed.) Handbook of Solid Phase Microextraction (pp.13–57). Waltham, MA, USA. http://dx.doi.org/10.1016/B978-0-12-416017-0.00002-4
Sheskin DJ. 2004. Handbook of Parametric and Nonparametric Statistical Procedures. 3rd ed., New York, USA.
Sing J, Bargale PC. 2000. Development of a small capacity double stage compression screw press for oil expression. J. Food Eng. 43, 75–82. http://dx.doi.org/10.1016/S0260-8774(99)00134-X
SPSS. 1994. SPSS Professional Statistics 10.1. SPSS Inc, Chicago, IL, USA.
Wei F, Yang M, Zhou Q, Zheng C, Peng JH, Liu CS, Huang FH, Chen H. 2012. Varietal and processing effects on the volatile profile of rapeseed oils. LWT-Food Sci. Technol. 48, 323–329.
WILEY. 2005. Wiley Registry of Mass Spectral Data. 7th edition (Fred. W. McLafferty) ISBN: 978-0471473251, CD-ROM.
How to Cite
Copyright (c) 2014 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.